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Bean, Sausage, and Spinach Casserole

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“A bunch of Swiss Chard, 3 to 5 cups, stems removed, chopped, can be used instead of spinach. Swiss Chard is hard to find where I live, and the difference in taste is minimal. Red Swiss Chard can be used to give the dish a different visual appeal.”
6 1 cup servings

Ingredients Nutrition


  1. Remove the casing from the Italian sausage and brown over medium heat for 5 to 7 minutes, until lightly browned. Remove sausage and when cooled, crumble the sausage.
  2. Add the fennel, onion, and garlic to the skillet and cook over medium heat until onions are translucent, about 5 minutes.
  3. In a large bowl, mix the fennel, onion, and garlic with the spinach, beans, sausage, Parmesan cheese, sage, salt and pepper. Spoon the mixture into an 8 by 8 inch baking dish.
  4. Cover the dish with tin foil and bake for 30 minutes at 350 degrees.
  5. Optional: Substitute 1 (15 oz) can white Kidney beans (cannelloni beans), and 1 (15 oz) can Kidney beans, or 2 (15 0z) cans of Navy beans for the 2 (15 oz) cans of Kidney beans.

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